What you will need:
- 2 cups of gluten free flour (see note below for options)
- 2 tsp baking powder
- 1/4 tsp bi-carb soda
- 2 eggs, separated
- 2 tbsp golden syrup
- 2 tbsp rice bran or vegetable oil
- 2 cups non-dairy milk (we use soy)
- pinch of salt
A note about the gluten free flour mix:
When it comes to gluten free flours there are a huge array of possibilities, with greatly varying results. The standard supermarket bought flour mixes are predominantly starch with little, if any, nutritional value. Our aim has been to use a mix of flours that give a finished product that is light, delicious and highly nutritious. Here are a few possibilities you can try:
Flour option 1 - one cup of a starchy type of GF flour like a commercial blend or tapioca, and one cup of a more nutritious flour like sweet sorghum.
Flour option 2 - 3/4 cup of starchy GF flour, 1/4 cup brown rice flour, 1/4 cup sweet sorghum flour and 1/8 cup of high protein GF flour like quinoa or teff.
Flour option 3 - the Superfoods option, and the one we use for best results - 1/2 cup starchy GF flour (commercial or tapioca), 1/2 cup sweet sorghum flour, 1/3 cup brown rice flour, 1/3 cup quinoa flour, 1/3 cup teff flour.
You can play around with the flour mix as long as you end up with 2 cups of flour.
Gluten free flours are now readily available in supermarkets and health food stores.
What you need to do:
1. Sift the flours, baking powder and bi-carb into a large mixing bowl.
2. Separate the eggs and add the egg yolks to the flour mix. Set the egg whites aside
3. Add the golden syrup, oil, milk and salt to the bowl and mix together.
4. Whist the egg whites until they form stiff peaks. Slowly fold egg whites into the pancake
batter.
5. Heat a frypan to medium and lightly oil before cooking batter in batches.
6. Enjoy with maple syrup, fresh berries or whatever toppings your prefer.
These look delicious. :)
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